Broccoli Recipes

It's Meatless Monday and we're going to be celebrating the Asian Lunar New Year in about 2 weeks. It's the perfect occasion to show you our family's favorite: tofu stir fry. For this version, I sauteed shiitake mushrooms, broccoli and roasted chestnuts. The chestnuts have a mealy texture that's very satisfying and filling, which is great when you're on a vegetarian diet. I'll be taking the proverbial plunge from the day before the New Year through the day after (there is a tradition of abstaining from meat during this period for the New Year).

I just came home from West Hollywood after promoting my second cookbook Banh Mi during the Golden Globes presentation. I also shared my pandan cookies, and guess what? I'm not big on bragging but everyone adored my signature cookies and the Banh Mi cookbook! I've shared and will share a few photos of the event on my social media channels.

I wanted to create a festive, yet exotic salad in anticipation of the holiday season. So I prepared a homemade crouton, crab, mango and pomegranate salad. It was especially easy to prepare, and I completed it in no time as I used store-bought, pre-cooked crab. I also used the last pomegranate in our garden. The sweetness was incredible.

I think this salad will really light up our Christmas table this year. Not only it is nutritious, complete and healthy, but there is added significance for me because it combines ingredients from all the cultures in my home: French (croutons, Herbes de Provence and pomegranate), Vietnamese (green mango and crab) and Indian (fried paneer cheese). How delicious does that sound?